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Thanks Shanthy for your nice words.
Kollu prouduces lot of heat and is very rich with minerals
Hence I think they feed the horses with kollu to check their weight and also to keep them fit.
There is a proverb which says:
Elaithavanukku ellu
Kolluthavanukku kollu.
Thanks.
Selveim, please take your time.
Each and every one does things differently.
i just want to know how you make the podi.
I feel the more the merrier.
We can have different types of recipes.
In our house we drink lot of water and pasu mooru
to balance the heat.
Thanks.
Dev sorry that your cake was burnt.
I am no expert in baking.
Anyway I will tell you what I know.
May be you know all these facts.
Or I might be wrong.
Dev, normally a cake recipe with a measurement of 2 to 2 1/2 cups of flour is usually baked in a 9 inch tin.
The oven temperature should be about 325 degrees.
you bake for about 35 minutes to 45 minutes.
Oven temperature can vary from oven to oven.
try turning the oven down a couple of degrees and cook
for a bit longer. Your rack should be near the middle of the oven.
Try to line the base with a double layer of wax paper.
Fig cakes are mostly baked in bundt or tube pan
RICE FLOUR ROTI
Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)
Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.
When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.
Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.
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Kugan, thanks for the inputs... Will try lining the bottom & with a shallow container next time... :)
hi kugan,
here is the receipe of kollu podi, which can be used as idli chilli podi.
kollu - 100 gm; dry fry nicely in the slow fire, (till the raw smell goes u have to fry in the slow fire, otherwise it will not grind into fine powder)
idli rice - 50 gm (soak for 10 to 15 min) drain and dry fry nicely, till it pop up nicely. Fry like pori arisi.
now in the kadai 1 tsp of oil , fry
Black pepper- 1tsp then
jeera - 1 /2 tsp, fry then
hing - 1/4 tsp
then red chillies - 8 fry in that oil
once all the items comes to room temperature, then grind into a fine powder.
for this salt it will consume only little.
u can store in the air tight container.
please try this and let me know.. if u want i can send the receipe of thuvayal
Selviem thanks for the podi recipe.
I will try and post the feed back.
Do please post your version of the thuvayal.
I am sure its nice to have different recipes.
Thanks.
[tscii]
CORIANDER TOMATO CHUTNEY
1 bunch coriander leaves
1 cup chopped tomatoes
1 cup chopped onions
3 pips garlic
5 green chillies sliced
1 sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
¼ tsp asafoetida
¼ tsp tamarind paste
2 tbs oil or less
Salt to taste
Little warm water
Method:
Heat oil in a pan, add the mustard seeds, urad dal,
Add in the curry leaves, green chillies and asafoetida.
Sauté for a minute.
Add in the onions, tomatoes, and garlic.
Sauté till the items become soft.
Lastly add in the coriander leaves, tamarind paste and salt.
Stir well till blended well.
Let it cool. Then put everything in a blender.
Blend it with a little warm water till thick.
Serve with dosa or iddli
You need no tempering for this chutney.
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Friends I will be away for about 2 weeks.
Please keep posting your feedbacks,
and your queries. I will be back soon.
Thanks. Kugan.
kugan, here is the receipe of kollu thuvaiyal, sorry for the delay, pl. try this and let me know.
kollu - 1 cup
red chilly - 4
garlic - 4 cloves
pepper corns - 1/4 tsp
coconut grated - 2 to 3 tblsp
fry all the above items one by one in oil , in medium fire. grind it will required salt, and extract of 1/2 " piece of tamarind.
this can be stored in fridge and it will stay for 3 to 4 days. it very well goes with hot steamed rice, idli, dosa, chappathi.